Indian Butter Chicken
A traditional Indian Butter Chicken dish the our entire family enjoys. Cook up some naan bread and enjoy.
Ingredients
Chicken
- 1 1/2 Chicken breast boneless
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chilli powder
- Salt to taste
- Oil to pan fry
Gravy
- 5 Medium Tomatoes roughly slit
- 1 Red Onion Roughly cut
- 1 tbsp garlic paste
- 1/10 lbs Cashews
- 1 tsp kasoori methi Kasoori methi are dried fenugreek leaves
- 1/2 tsp garam masala See below
- 4 tbsp Sugar
- 2 tbsp kashmiri chilli powder (or a mixture of paprika and cayenne pepper – about 3 parts paprika to 1 part cayenne)
- 5 tbsp Butter
- 3 tbsp cream
- 2 tbsp Malt vinegar
- 1.5 tbsp White Vinegar
- Salt to taste
Garam Masala (for the Gravy)
- 1 tbsp Cumin
- 1 1/2 tsp Coriander
- 1 1/2 tsp Cardamon
- 1 1/2 tsp Black Pepper
- 1 tsp Cinnamon
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Nutmeg
Instructions
Mix Garam Masala
- Mix the Cumin, Coriander, Cardamon, Black Pepper, Cinnamon, Ground Cloves and Ground NutMeg in a bowl and set aside for the Gravy.
Prepare Chicken
- Marinate the chicken with ginger paste, garlic paste, red chilli powder and salt and keep it aside for 15 to 20 minutes
- In a pan heat some oil then fry the marinated chicken pieces.
- Once done place the chicken into a bowl.
Prepare Gravy
- In the same pan add onion, oil and a spoonful of butter and cook until the Onions are soft.
- Add the tomatoes and cashew nuts, some water, garlic paste, salt, malt vinegar, sugar, garam masala powder and chilli powder.
- Evenly mix it and let it simmer for 15-20 minutes until the tomatoes are mushy.
- Put the contents into a bowl and Churn the mixture into fine puree.
- Strain the mix back into the same pan make sure there is minimal wastage. This is a slow process, just be patient and use a spoon to move the mixture around to help it drain.
- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi and enjoy.